For the first time in a long time, it feels like winter is in the air, but never you fear! We have a recipe that'll keep you toasty and warm on chilly days like today.
PSU Professor and Chef Anne Quinn Corr shares her French Onion Soup Recipe with Sarah.
It's from her cookbook "Seasons of Central Pennsylvania."
For more information on Anne and her cookbook, you can visit her online.
French Onion Soup
1/2 cup oil
6 large Spanish onions, coarsely chopped
1 sprig of fresh thyme
3 bay leaves
1 bottle dry red wine
10 cups beef stock
8 slices stale French bread
1 pound Gruyere cheese, grated
Heat oil in a large pot. Add onions and saute until translucent. Add thyme sprig and bay leaves. Add the wine and heat for a few minutes over medium-high heat, so the wine reduces by one-third. Add the stock and cook uncovered for 20 minutes.
Pour the soup into eight large, ovenproof bowls. Top each with a slice of French bread. Sprinkle each with the cheese, then flash under the broiler until the cheese melts and the top crust is golden. Serve at once.